{"title":"Sumo Coffee","description":"","products":[{"product_id":"taii-ethiopia-goji-sula-250g","title":"Taii Ethiopia Goji Sula 250g","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Ethiopia Goji Sola 250 Grams\nDistinctive and Rhythmic Product\nProcessing: Dryer\nAltitude : 1900 - 2200\nHints: Hazelnuts, Citrus fruits, plums, brown sugar\nRecommended Use: Espresso, Filter \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449206438,"sku":"11959","price":49.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/23ff1365-2d1d-4543-898e-f354856a99d9.png?v=1771684063"},{"product_id":"sumo-gesha-mandarin-white-honey-250g","title":"SUMO | GESHA MANDARIN WHITE HONEY 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Sebastian Ramirez\nFarm: El Placer\nRegion: QuindioVariety: GeshaProcess: Mandarin White Honey CMAltitude: 1750 - 2000 maslHarvested: 2025\n \nCupping notes: Florals like bergamot and honeysuckle, mandarin, orange blossom, white peach.\n \nThis is El Placer turned up to eleven - a single-origin Geisha from Sebastian Ramirez, processed with his signature mandarin white honey method. It's the coffee he's proudest of, and the one that best shows what his style of fermentation can do.\n \nSebastian is a fourth-generation coffee grower from Quindio who walked away from law studies to take over his father's farm, El Placer, in the village of Buenos Aires de Calarca. The 14-hectare farm sits at 1,650-2,000 m.a.s.l., shaded by native trees and surrounded by the kind of biodiversity that makes slow, careful ripening possible. Over the last years he's turned El Placer into both a farm and a processing lab, and his lots now sit among the most talked-about coffees in Colombia.\n \nThe mandarin white honey process is where that reputation really comes from. Ripe Geisha cherries go through a dual-stage anaerobic fermentation in sealed tanks (with controlled CO2), followed by an oxygen-rich soaking, then slow, carefully monitored drying. Once the coffee is stable, Sebastian gives it a final 30-day rest together with dehydrated mandarin peels - a green coffee \"stabilisation\" that gently lifts citrus aromatics while softening the edges of the acidity.\n \nThe result is a Geisha that feels incredibly dialled-in: bright and expressive, but still silky and composed. If you want to see how far Colombian processing has come - and what happens when a producer really leans into their craft - this is the coffee to spend time with. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449239206,"sku":"111615","price":144.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/77ad2ea3-dbfb-4daa-93e3-494d1325cc19.png?v=1771684096"},{"product_id":"sumo-fruity-coco-vinhal-brazil-250g","title":"SUMO | FRUITY COCO VINHAL BRAZIL 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Vinhal\nRegion: Cerrado Mineiro\nVariety: Catucai\nProcess: Washed Double Fermentation Experimental\nAltitude: 960 - 1040 masl\nHarvested: 2024\/2025\n \nCUPPING NOTES: Tropical fruits, coconut, pineapple, brownie and nutmeg.\n \nWe've been buying coffee from the Vinhal family for years now, and it's honestly one of those relationships we're really proud of. Every year they manage to surprise us with how much intention, detail, and experimentation goes into their work, and this lot is no exception.\n \nVinhal is a family-run farm in the Cerrado Mineiro region of Brazil, operating since 1988. It started with Mr. Zico planting the first trees with his own hands, and today the farm is run by his son and grandson, Afonso and Rafael. These guys don't just grow coffee, they push it forward. They've built a reputation not just for quality, but for constantly innovating. They're up to 17 different processing methods now. Seventeen.\n \nIt's honestly one of the most impressive processing styles we've ever seen come out of Brazil, and that's saying a lot. Also worth noting: the Vinhal family won 3rd place in Cup of Excellence Brazil 2022 with one of their experimental naturals - so yeah, they're not just playing around.\n \nIf you're into wild fermentations, innovative processing, or just want to try something that breaks the Brazil mould - this one's for you. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449271974,"sku":"111614","price":91.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/b965fb6d-676c-43d1-9cbe-41fb0d8ca5ac.png?v=1771684124"},{"product_id":"sumo-pacamara-the-giant-colombia-250g","title":"SUMO | PACAMARA THE GIANT COLOMBIA 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Elias \u0026amp; Shady Bayter\nFarm: El Vergel\nRegion: Fresno, TolimaVariety: PacamaraProcess: NaturalAltitude: 1460 maslHarvested: 2024\n \nCupping notes: Milk Chocolate, caramel, honey, coffee blossom, citric acid, dried fruit.\n \nIt all began in 1995, when the parents of the Bayter Family decided to embark on an agricultural adventure at the El Vergel farm. With passion and dedication, they began to grow avocados, making their farm one of the most productive in the country. However, in 2006 avocado prices dropped sharply due to a disease that severely affected the crop. \n \n It was then, between 2009 and 2010, when Martha, the Bayter's mother, decided to diversify her crops and save costs by introducing coffee varieties such as catimore, red and yellow caturra, challenging the limits of her knowledge. \n \nAs interest in coffee grew, the Bayters embarked on a journey of empirical knowledge about pulping and different types of fermentation. Together with Nelson Moya, a coffee enthusiast who showed them different processing equipment, they immersed themselves in the search for specialty coffees from Colombia and certified their farm as \"Rainforest\" by the prestigious \"Federacion Nacional de Cafeteros\" between 2014 and 2015. Their dedication and love for coffee began to bear fruit.This is how, in 2016, they met Miguel Jimenez, an expert in varietal and specialty coffees, who guided the Bayters in planting varieties such as Geisha, Java, Pacamara, Red Bourbon and Laurina, giving the first productions of these coffees in 2017, marking a milestone in their trajectory. \n \nAs time progressed, the farm was modernized, and in 2018, natural coffee processes were implemented, such as aerobic and anaerobic, and silos were acquired for coffee storage. Little by little they became pioneers of innovation and quality. Currently the Bayter family carries out exhaustive research on bacteria and yeasts to control fermentation together with tireless experimentation of processes, reaching unprecedented levels of excellence in their coffees. Today El Vergel has expanded to have more than 28 varietals spread throughout its lands and is characterized for being the first coffee farm in Colombia to develop the Koji fermentation process, a process that has completely changed the way of developing green coffee. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449304742,"sku":"111613","price":75.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/6218237f-19a6-4b70-b690-6a9dfeeb0927.png?v=1771684196"},{"product_id":"sumo-striped-bourbon-inmaculada-250g","title":"SUMO | STRIPED BOURBON INMACULADA 250G","description":"","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449337510,"sku":"111612","price":75.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/4dc7650d-21d4-4c66-9594-6607625164f8.png?v=1771684243"},{"product_id":"sumo-finca-milan-colombia-250-g","title":"SUMO | FINCA MILAN COLOMBIA 250 G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Andres Julio Quiceno \u0026amp; Julio Madrid\nFarm: Finca Milan, Colombia\nRegion: RisaraldaVariety: CaturraProcess: Washed Nitro CulturingAltitude: 1600 maslHarvested: 2025\n \nCupping notes: Watermelon, melon, guava, white chocolate. Sweet, juicy, vibrant and complex.\n \nNestled in the beautiful Risaralda Department of Colombia, Finca Milan is a coffee farm with a story stretching back over 40 years. Run by Julio Cesar Madrid, a third-generation coffee farmer, and his business partner, master processor Andres Julio Quinceno, this farm blends tradition with a passion for innovation and top-notch coffee production.\n \nSpread across 250 hectares in the central foothills of the Andes Mountains, Finca Milan enjoys perfect coffee-growing conditions. At 1600 meters above sea level, with year-round temperatures between 18-28degC, the climate here is just right.\n \nJulio doesn't just stick to the usual coffee varieties. He's on a mission to discover rare types like Sudan Rume and Laurina, which are celebrated for their complex flavours. Helping him in this quest is his daughter, Maria Antonia Madrid, a biologist. Her research into the sensory effects of microbial starter cultures in coffee fermentation has refined their processing methods, resulting in coffee with truly unique and fascinating flavours.\n \nFinca Milan uses a special fermentation technique called culturing nitro fermentation washed, which enhances the flavours and aromas of their beans.\n \nIn the nitro-washed process at Finca Milan, ripe coffee cherries are first subjected to embryonic stress, which involves raising and lowering their temperature to 12 degrees. This keeps the cherries in optimal condition for further processing.\n \nAfter the cherries are pulped, the beans are placed in a bioreactor. Here, they are inoculated with starter cultures (yeast and bacteria) and watermelon. The bioreactor is then sealed and injected with nitrogen to enhance the metabolic activities of the microorganisms. Throughout this process, the temperature, acidity, and Brix degrees are closely monitored and compared to past data to determine the perfect time to end fermentation and begin oxidation.\n \nOnce the beans leave the bioreactor, they are initially dried in solar dryers until they reach 40% moisture. They are then transferred to mechanical dryers to further reduce their moisture content to 10%-12%. After drying, the beans rest in the warehouse for about 45 days before being hulled and prepped for export. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449370278,"sku":"111611","price":119.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/b79e16bb-b8e2-4f2e-b9e3-bb6fcb7fb3cb.png?v=1771684282"},{"product_id":"sumo-chiroso-el-diviso-colombia-250g","title":"SUMO | CHIROSO EL DIVISO COLOMBIA 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Jonathan Alexis Delgado Zuniga (brother of Nestor and Adrian Lasso)\nFarm: El Diviso\nRegion: Bruselas, Pitalito, HuilaVariety: ChirosoProcess: Washed Thermic AnaerobicAltitude: 1920 maslHarvested: 2025\n \nCupping notes: Very floral, white peaches, really complex, with very refreshing notes of lemongrass and citrus like tangerines and oranges.\n \nThe Chiroso from El Diviso carries the quiet signature of Jonathan Alexis Delgado Zuniga, the brother of Nestor and Adrian Lasso. The surnames differ, but the bond is the same family, the same hillside, the same determination that made his brothers famous across the coffee world. Jonathan spent years away from the farm and returned four years ago, stepped back into the rhythm of harvest and processing, and began shaping his own lots with a calm, methodical touch.\n \nEl Diviso sits in Bruselas, Huila, around 1,920 meters, about fourteen hectares tended by Jose Uribe Lasso and his three sons. They have worked these slopes for roughly twenty five years and, in the last five, they have pushed deeper into specialty, refining protocols until the work feels like muscle memory. The farm harvests once each year from October to December, a short window that concentrates focus and care.\n \nFor this Chiroso, Jonathan lets the cherries breathe for thirty six hours, then seals them for eighty hours of anaerobic fermentation. After washing, he gives the coffee a warm water rest at fifty degrees for about half an hour, letting it drift back to room temperature. It's a workflow designed to be precise and repeatable, built to carry the variety and the place without getting in the way.\n \nEl Diviso is a regular presence at the top tier of coffee competitions worldwide. In recent seasons its lots have supported world titles, stacked national podiums, and shown up among independent award winners, a pattern that's been consistent across stages and seasons. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449403046,"sku":"111610","price":109.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/e8d8aa47-33de-4574-897e-07e3418faaac.png?v=1771684317"},{"product_id":"sumo-los-nogales-low-caf-colombia-250-g","title":"SUMO | LOS NOGALES LOW CAF COLOMBIA 250 G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Farm: Los Nogales\nProducer: Hernandez Family\nRegion: HuilaVariety: TypicaProcess: 90-Hour Mossto Anaerobic \u0026amp;On-Farm EA DecaffeinationAltitude: 1750 - 1950 maslHarvested: 2025\n \nCupping notes: Bubble gum, lavender, sour cherry, strawberry, and dried plums. Rummy and pink grapefruit finish. High molasses sweetness with complex malic acidity.\n \nWe've tasted a lot of low caf over the years. Some are decent. Most are forgettable. But this one - Los Nogales Typica Low Caf - made us stop everything.\n \nThis coffee is special. Not because it \"doesn't taste like low caf\" (though it really doesn't), but because it carries intention, family history, and bold innovation from start to finish.\n \nFinca Los Nogales is a third-generation family farm in El Diamante, near Bruselas, Huila, run by the Hernandez family. It was established in the 1940s, but really gained international recognition in 2005, when Ricaurte Hernandez - the family's patriarch - led the farm to 1st place in the Cup of Excellence Colombia. That award didn't just put Los Nogales on the map, it helped put the entire region of Bruselas on the specialty coffee radar.\n \nAfter Ricaurte's tragic passing in 2013, his children - Oscar, Angie, and Olga - stepped in. And instead of playing it safe, they pushed things further. Today, Los Nogales is known for blending tradition with serious scientific innovation. They collaborate with microbiologists, biochemists, agronomists, and run a research-driven fermentation lab on site. Everything from processing to soil health is treated with care and curiosity.\n \nThis Typica Low Caf is one of their proudest projects. Typica is a low-yielding, disease-sensitive variety - not exactly a producer's dream - but it's known for its clarity and elegance. Choosing it for a low caf project shows just how much confidence and precision is behind this coffee.\n \nThe journey starts with careful cherry selection and over 30 skilled pickers. After pulping, the coffee undergoes a 90-hour pre-fermentation in mossto - a starter culture made from the same cherries - developed in-house. This deep fermentation adds layered fruit notes and sparkling complexity.\n \nThen comes the caffeine reduction - done on the farm itself. Angie, with her background in microbiology and engineering, developed a groundbreaking method: naturally producing ethyl acetate through alcoholic and acetic fermentation of the farm's own cherry skins. The beans are gently soaked in this farm-made solvent over 48 hours, reducing caffeine content while preserving the integrity of the coffee's structure and flavour.\n \nAfterward, the coffee is dried slowly and precisely over 8 days to lock everything in.\n \nThis is a coffee that redefines what low caf can be. It's sweet, structured, and full of life, with a story that's just as thoughtful as the taste.\nWe're incredibly proud to share it. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449435814,"sku":"111609","price":138.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/1c5b0895-334e-48e9-903f-4b9ec738dce5.png?v=1771684349"},{"product_id":"sumo-diego-horta-el-rincon-colombia-250-g","title":"SUMO | DIEGO HORTA EL RINCON COLOMBIA 250 G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Diego Horta\nFarm: El Rincon\nRegion: Santa Maria, HuilaVariety: GeshaProcess: NaturalAltitude: 1700 maslHarvested: 2025\n \nCupping notes: Floral, citrusy, strawberry, guava, grape juice.\n \nThird-generation producer Diego Horta grew up learning coffee the long way - harvest discipline, plant care, fertilisation, and the small processing tweaks that change everything in the cup. In 2018, at just 20, he took over El Rincon in the vereda El Encanto and set a clear focus on specialty coffee, new varieties, and precise processing. He's since become a youth voice in Huila and a consistent producer of exceptionally clean, complex naturals - no small feat in Colombia.\n \nEl Rincon sits on steep mountain slopes at 1,600-1,700 masl and is planted with Gesha, Pacamara, Chiroso, Pink Bourbon, Colombia, Caturra, Blue Mountain, and Maragogipe. The farm runs as a small, circular system alongside plantains, yucca, avocados, bananas, a family garden, and a chicken coop - diversity that helps keep the soils healthy and the project resilient.\n \nThis lot is Diego's Natural Gesha from El Rincon. It reflects the same tidy approach he's honed over the last five years: careful cherry selection, controlled whole-cherry fermentation, and slow drying to protect the variety's clarity and structure. It's a quietly confident coffee from a producer who's pushing Huila forward. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449468582,"sku":"111608","price":110.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/36c41278-7956-4861-b525-e01989ab3a5c.png?v=1771684381"},{"product_id":"sumo-inhame-brazil-250-g","title":"SUMO | INHAME BRAZIL 250 G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e \n\n \n\nThis lot from Inhame Farm takes everything people love about a cosy Brazilian coffee and turns it into something seriously memorable. It's indulgent and comforting, with a clear cinnamon-bun vibe, gentle fruitiness and a long, sweet finish that just keeps going. Think controlled acidity, high sweetness, creamy mouthfeel and a syrupy texture that makes it shine both as espresso and as a filter.\n\n \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449534118,"sku":"111606","price":70.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/3dc2926f-dbc3-4498-b851-c5aed67e4c0b.png?v=1771684565"},{"product_id":"sumo-las-flores-colombia-250-g","title":"SUMO | LAS FLORES COLOMBIA 250 G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e roducer: Jhoan Vergara\nFarm: Las Flores\nRegion: HuilaVariety: TabiProcess: Washed Thermal ShockAltitude: 1750 maslHarvested: 2025\n \nCupping notes: Red grapes, jasmine, magnolia, raspberry, melon, hints of turkish delight. Juicy and clean.\n \nLas Flores is one of those farms that keeps popping up whenever people talk about what \"modern Colombia\" looks like right now. This Tabi comes from the Vergara family in Acevedo, Huila, grown up at around 1750 masl, and it's a perfect snapshot of a new generation taking a family farm and completely changing the trajectory.\n \nJhoan Vergara comes from three generations of coffee producers, and he took over Las Flores in 2018 when his father retired. He was only 24, and instead of sticking with high-volume Caturra like the farm had done for years, he went all-in on specialty varieties and quality-driven processing. It was a bold move (and apparently not one his father loved at first), but it's paid off fast. The project became a real family operation, with different parts of the business handled across the family, and over time they expanded the farm's variety lineup with coffees like Pink Bourbon, Java, Maracaturra, and of course Tabi.\n \nTabi is a variety with a cool Colombian backstory. The name means \"good\" in the Guambiano (Misak) language, and it was developed by Cenicafe as a hybrid of Bourbon, Typica and Timor HdT 1343, with resistance to leaf rust. But what makes it exciting here is the way Las Flores treats it. With Tabi, too much oxidation can sometimes lead to heavy \"fermenty\" character, so for this lot the cherries were intentionally harvested semi-ripe rather than fully ripe, keeping the process cleaner and more controlled from the very first step.\n \nFrom there, the processing is detailed and very intentional. The cherries are sorted by floating, cleaned to remove impurities, then left to oxidise on tarps for 48 hours. After that they're depulped and fermented in their mucilage for 36 hours, before the signature step: a thermal shock, where hot water (around 50degC) is added and the coffee stays submerged for a further 36 hours. The drying is slow and careful, taking around 10 days depending on the weather.\n \nWhat we love about Las Flores is that the coffees clearly show the innovation and ambition happening in Huila right now, but they're not just \"process projects.\" There's structure and intention behind it, and it feels like the family is building something long-term. They even planted 18,000 new trees in 2023 at 1700-1790m, which tells you this isn't a one-off hype moment - it's the direction of the farm.\n \nThis is top-shelf Colombia from a producer who's become increasingly recognised on the international stage, and we're genuinely buzzing to have it on the list. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449566886,"sku":"111605","price":93.0,"currency_code":"AED","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/bad893bb-bad8-4ca4-ac93-c51802c4ae01.png?v=1771684610"},{"product_id":"sumo-rugali-rwanda-250g","title":"SUMO | RUGALI RWANDA 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Washing Station: Rugali\nProducer: Muraho Trading\nRegion: NyamashekeVariety: Red BourbonProcess: NaturalAltitude: 1500 - 1800 maslHarvested: 2025\n \nCupping notes: Pineapple, berries, apple, molasses, and clementines.\n \nThe Rugali washing station is located on the shores of Lake Kivu, in the Nyamasheke district, western Rwanda. With 124 drying beds, the station serves 1,150 farmers who deliver cherries to this station. Rugali has five full-time staff members and expands to 180 seasonal workers during the harvest season. It was founded in 2016, and is one of the biggest washing stations in this region. The Rugali Washing Station is known for its high standards and top-shelf coffee. Only perfectly ripe cherries are accepted for processing. The cherries are all checked upon arrival, then resorted on sorting tables.\n \nThis coffee comes to us from Muraho's Rugali Washing Station. Muraho was founded by two brothers, Karthick \u0026amp; Gaudam Anbalagan, who are determined to showcase the high-quality and unique tastes of Rwandan specialty coffee. Rugali is their largest washing station, nicknamed \"The Big Daddy\" because of its size and capacity. Since purchasing the land, Muraho first built and then expanded the station, adding their own dry mill, the Rugali Dry Mill, in 2019.\n \nCoffee has been cultivated in the area for many generations, with knowledge being passed down in families. Traditional growing techniques, experienced farmers, and rich, fertile soil make Nyamasheke one of the top specialty coffee producing areas in Rwanda \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449599654,"sku":"111604","price":70.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/67dc490b-214c-4869-bee3-704bfcf8988f.png?v=1771684641"},{"product_id":"sumo-bensa-bombe-ethiopia-250-g","title":"SUMO | BENSA BOMBE ETHIOPIA 250 G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Farm: Ayla Bombe\nRegion: Bensa, Sidama\nVariety: Heirloom\nProcess: Washed\nAltitude: 2000 masl\nHarvested: 2025\n \nCUPPING NOTES: Bergamot, red fruits, molasses, citrus and black tea. Very high molasses sweetness, with a long black tea aftertaste.\n \nBombe is a high-altitude location in the Bombe mountains of Bensa district, Sidama (around 2000 m.a.s.l). This altitude plays a key role in why the Bombe coffee is so special. Very high altitudes make things difficult for the coffee tree. The colder climate slows the growth cycle, and development takes longer. Coffee harvests from higher altitudes are typically later than those at lower altitudes, even in the same vicinity. In addition, higher altitudes tend to have better water drainage, so that reduces the amount of water freely available to the coffee tree. The result is a slowly matured cherry that is small, dense, and packed with flavor. Lastly, coffee in Bombe tends to ripen uniformly. This makes picking the cherries a simpler process because they are all perfectly ripe for picking at the same time. Together, these many factors combine to produce Bombe's delightful flavor, packed with citrusy and floral notes.\n \nThe Ayla washing station is owned by Testi Trading and operated by the Yonis family and their team. Testi Trading makes significant investments in the communities that they operate in through their Project Direct initiatives. So far they have completed construction of multiple primary schools and even the first ever high school in the town of Hamasho, a small town in Sidama.As opposed to the high-altitude farms, Bombe coffee is processed lower down at the Ayla Bensa washing station. The washing station maintains a buying station, so farmers do not need to travel far to sell their cherries to the Ayla Bensa team. Once at the Ayla Bombe washing station, Bombe coffee is processed as a separate lot, kept apart from other coffees to preserve its unique flavor. The washing process starts with removing the pulp, a couple of days of fermentation in water, followed by a manual rinse, and finishes with the coffee beans drying on raised beds until the moisture content reaches desired levels. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196449632422,"sku":"111603","price":66.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/900d0a96-2b67-4d32-93af-73876f005c65.png?v=1771684679"},{"product_id":"icosa-aeresso-go-glass-avensi-wave-50ml","title":"ICOSA | Aeresso GO Glass Avensi Wave 50ML","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Born from a shared passion to redefine the coffee experience from roast to cup, we partnered with Stronghold Roasters, the Aeresso Go was created to help you rediscover the unique flavors hiding in your coffee. \n \nDesigned as a smaller 1-shot version of the Aeresso, it features an elegant domed shape, designed to capture and intensify espresso's rich aromas while enhancing sweetness \u0026amp; body.\n \nWith each swirl, the Aeration Wave ridges not only aerate the flavors but also mix the layers of your espresso for balanced flavor in every sip. No spoon needed.\n \nIt also features the Aroma Peak inspired by the world of high-end wine decanters. As you brew, coffee cascades over the Peak, diffusing and amplifying your coffee's aromas. \n \nIt's a sustainable \u0026amp; reusable alternative to single-use paper \u0026amp; plastic cups at coffee expos. The modular design, complete with a bonus lanyard \u0026amp; carry-sleeve, transforms it into the ultimate on-the-go tasting cup for coffee competitions \u0026amp; events. \n \nPerfectly paired with the Cyclone and Alto for tasting, serving, and storage.\n#TasteTheDifference \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196468113574,"sku":"10724","price":65.0,"currency_code":"AED","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/download-2026-02-24T212257.748.png?v=1771950204"},{"product_id":"icosa-avensi-wave-cyclone-carafe-small-400ml","title":"ICOSA | Avensi Wave Cyclone Carafe Small 400ml","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e The Cyclone is unlike any coffee server you've ever seen-it redefines the coffee serving experience with its unparalleled design. \n \nFeaturing the same Aeration Wave design found throughout our collection, it also introduces the unique Aroma Peak, inspired by the world of high-end wine decanters. As you brew, it cascades over the Peak and it diffuses and magnifies your coffee's aromas.\n\n \nThe Cyclone is the perfect companion for your Avensi Wave cups, keeping your coffee warm while you enjoy sipping. By swirling, you gently cool your coffee to the ideal drinking temperature before serving. \n \nDesigned as a set, Cyclone is stacks effortlessly with the rest of your collection ensuring easy serving and neat storage. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196560748710,"sku":"10725","price":90.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/d8cab99f-b4fb-4a92-9bce-a0f3377eee32.webp?v=1773252418"},{"product_id":"sumo-gesha-andres-torre-peru-250g","title":"SUMO | Gesha Andres Torre Peru 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Andres Torres Goicochea\nFarm: Santa Teresa\nRegion: Amazonas, Luya, Camporredondo\nVariety: Gesha\nProcess: Natural\nAltitude: 1700 masl\nHarvested: 2024\/2025\n \nCUPPING NOTES: Red berries, blueberry, blackberry, floral like jasmine, stone fruits, lemon candy. Very juicy, complex, with fruity sweetness. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196560879782,"sku":"10693","price":108.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/download-2026-03-11T230728.831.png?v=1773252460"},{"product_id":"sumo-la-ricaurte-colombia-250g","title":"SUMO | La Ricaurte Colombia 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Honorio and Julio Velez\nFarm: La Ricaurte\nRegion: Ciudad Bolivar, AntioquiaVariety: CaturraProcess: Honey Carbonic Maceration with BananaAltitude: 1950 maslHarvested: 2024\n \nCupping notes: Banana, pineapple, candy and honeysuckle. Very sweet and complex. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196560912550,"sku":"10692","price":102.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/download-2026-03-11T230744.591.png?v=1773252475"},{"product_id":"sumo-berries-and-cream-colombia-250g","title":"SUMO | Berries and Cream Colombia 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Qima Coffee\nFarm: Group of small-scale farmers\nRegion: HuilaVariety: CaturraProcess: Washed Co-fermentedAltitude: 1300 - 1800 maslHarvested: 2024\n \nCupping notes: Mixed berries frozen yoghurt, violets, jammy. Creamy mouthfeel. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196560945318,"sku":"10691","price":133.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/download-2026-03-11T230828.094.png?v=1773252523"},{"product_id":"sumo-intego-rwanda-250g","title":"SUMO | Intego Rwanda 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Farm: Gasharu Coffee\nRegion: Nyamasheke, Western Province\nVariety: Red Bourbon\nProcess: Natural Anaerobic Experimental\nAltitude: 1.800 - 2.110 masl\nHarvested: 2024\/2025\n \nCupping notes: Ripe tropical fruits, red berries, floral, honey. Vibrant and complex. High sweetness, medium acidity, and lingering aftertaste. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196561010854,"sku":"10690","price":95.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/download-2026-03-11T230800.868.png?v=1773252490"},{"product_id":"sumo-women-crown-rwanda-250g","title":"SUMO | Women Crown Rwanda 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Region: Nyamasheke, Western Province\nFarm: Gasharu Coffee\nVariety: Red Bourbon\nProcess: Washed Experimental\nAltitude: 1.600 - 2.100 masl\nHarvested: 2024\/2025\n \nCUPPING NOTES: Red fruits, plums, citrus-like tangerine, stonefruits like apricots, and molasses sweetness. Clean and sweet. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196561076390,"sku":"10689","price":77.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/download-2026-03-11T230848.904.png?v=1773252538"},{"product_id":"sumo-la-palmera-colombia-250g","title":"SUMO | La Palmera Colombia 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Qima Coffee\nRegion: Acevedo, HuilaVariety: CastilloProcess: Natural\nAltitude: 1400 - 1600 maslHarvested: 2024\n \nCupping notes: Blueberry, blackberry, pineapple, raspberry, caramel, black cherry, and mango. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196561141926,"sku":"10688","price":88.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/1e28fecf-4be2-453e-80eb-073b8106cadb.png?v=1773252555"},{"product_id":"icosa-aerosso-glass-avensi-wave-75ml","title":"ICOSA | Aeresso Glass Avensi Wave 75ML","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Inspired by our iconic Senti glass, the Aeresso features an elegant domed shape designed to capture and intensify espresso's rich aromas while enhancing its sweetness.\n \nWith each swirl, the meticulously designed Aeration Waves not only aerate the flavors but also mix the layers of your espresso for a balanced flavor in every sip. No spoon needed.\n \nThis is a completely new way to appreciate your espresso.\n \nWhile initially created with espresso in mind, the insights from our community have shown its incredible flexibility so it also doubles as tasting glass for enhancing your favorite filter coffees.\n \nPerfectly paired with the Cyclone and Alto for tasting, serving, and storage. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196561240230,"sku":"10723","price":74.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/1dbf0a9f-6278-4c4c-9e21-8428feddc85d.webp?v=1773252587"},{"product_id":"sumo-meru-kenya-250g","title":"SUMO | Meru Kenya 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Josra Coffee\nRegion: Mount KenyaVariety: SL28, SL34, BatianProcess: Washed\nAltitude: 1600 - 2100 masl\nCupping notes: Rosehip, orange zest, black tea and blackcurrant. Creamy and juicy. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196561305766,"sku":"10686","price":75.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/download-2026-03-11T231047.573.png?v=1773252659"},{"product_id":"sumo-vinhal-ml-59-floral-lemongrass-brazil-250g","title":"SUMO | Vinhal ML-59 Floral Lemongrass Brazil 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Vinhal Cafes Artesanais\nRegion: Cerrado Mineiro Region\nVariety: Topazio\nProcess: Triple fermentation washed\nAltitude: 960 - 1.040 masl\nHarvested: 2023\/2024\n \nCupping notes: Floral notes of magnolia, lemongrass, lemon candy, tropical. Super complex and sweet. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196561371302,"sku":"10685","price":80.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/download-2026-03-11T231103.339.png?v=1773252673"},{"product_id":"sumo-red-marsellesa-las-nueces-guatemala-250g","title":"SUMO | Red Marsellesa Las Nueces Guatemala 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Amildo Morales\nFarm: Las Nueces\nRegion: Santa Rosa, JalapaVariety: Red MarsellesaProcess: Washed\nAltitude: 2000 maslHarvested: 2024\n \nCupping notes: Floral, marmalade, fruity, caramel sweetness, spices. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196561436838,"sku":"10684","price":70.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/05dbb43f-2a82-4d57-87fb-37af7826b2e6.png?v=1773252809"},{"product_id":"sumo-las-nueces-guatemala-250g","title":"SUMO | Las Nueces Guatemala 250G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Amildo Morales\nFarm: Las Nueces\nRegion: Santa Rosa, JalapaVariety: Red CaturraProcess: Washed\nAltitude: 2000 maslHarvested: 2024\n \nCupping notes: Tangerine, orange, dried apricot, caramelised sugar, plums and red apple. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196561535142,"sku":"10683","price":67.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/b7170e17-56e5-4601-8d07-4b36968b9a07.jpg?v=1773252833"},{"product_id":"sumo-sidra-san-agustin-ecuador-90g","title":"SUMO | Sidra San Agustin Ecuador 90G","description":"\u003cp style=\"font-weight: 400; font-size: 16px; -webkit-font-smoothing: antialiased;\" class=\"p2\"\u003e Producer: Alfonso Villagomez\nFarm: San Agustin\nRegion: Tulipe, Pichincha\nVariety: Sidra\nProcess: Natural\nAltitude: 1600 - 1700 masl\nHarvested: 2024\n \nCupping notes: Strawberry, clementine, tropical like pineapple, floral, stone fruits. Very juicy, clean and sweet. \u003c\/p\u003e","brand":"Khaisha AE","offers":[{"title":"Default Title","offer_id":56196561600678,"sku":"10681","price":105.0,"currency_code":"AED","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/1905\/8598\/files\/136cd58d-7eae-4388-b2d6-43bcb018bab3.jpg?v=1773252846"}],"url":"https:\/\/khaisha.ae\/collections\/sumo-coffee.oembed","provider":"Khaisha AE","version":"1.0","type":"link"}